Tostones, a traditional side dish made of green plantain, are also known as “Patacones”. There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries – we show you how with crab, avocado, and mango!

Author: George Duran

Cuisine: Caribbean

Recipe type: Snack, Lunch, Dinner

Ingredients

Fresh lump crab meat 8 Oz.

Ripened avocados 2

Ripened mangos 2

Lime juice 1 Tbsp

Small Shallot 1

Packet of sazon or 3 tsp of salt 1

Lrg. Green plantains

Vegetable oil

Salt

Chopped chives for garnish

Preparation

In a medium bowl combine all of the crab meat ingredients and season more if needed. Set aside.

Peel plantains and cut into 1-inch slices.

Fill an IMUSA NON-STICK SAUTÉ PAN with about 1⁄2 inch of vegetable oil and bring to heat until it begins to shimmer.

In batches, fry both sides of plantain pieces until browned.

Using an IMUSA TOSTONERA, or a heavy sauce pan, flatten each plantain slice evenly. Re-fry the plantain pieces until golden brown, about 3-4 minutes. Season with salt.

Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

Author: George Duran

Cuisine: Fusion

Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients

bottle of cold Mexican beer, such as Corona or Dos Equis 1

flour, plus more for flouring 1 cup

salt 1 teaspoon

large raw shrimp 6

small sweet potato 1

small red pepper 1

asparagus spears 6

vegetable oil for frying 1.5 quarts

Tempura sauce or dumpling sauce for dipping

Preparation

In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.

Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.

Flour vegetables pieces and shrimp and set aside.

Heat oil in IMUSA wok until it reaches 375° F.

Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.

Serve tempura with dipping sauce right away.

Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.